Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, soft and fluffy rich shokupan (square bread loaf) with cream. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Put all the ingredients in your bread maker except for the shortening. Today I want to share with you how to make "Shokupan" fluffy Japanese white bread. "Shokupan" is one of the staple Japanese bread that you can find at any. The softest, fluffiest and most delicate loaf of white bread.
Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have soft and fluffy rich shokupan (square bread loaf) with cream using 7 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream:
- Make ready 250 grams Bread (strong) flour
- Prepare 140 ml Water
- Get 50 ml Heavy cream
- Get 45 grams Butter
- Make ready 20 grams Sugar
- Get 1 tsp Salt
- Take 1 tsp Dry yeast
Even without, it is still a very soft and fluffy loaf with the added the bonus of not having to think about making bread the day before. Shokupan is also a great sandwich bread. The square shape is perfect for sandwiches either with or without the crust. Bread Flour: In many cases, I would suggest bread flour not absolutely necessary.
Instructions to make Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream:
- Put all the ingredients in your bread maker except for the shortening. Set it to knead for 15 minutes and then rise for 40 minutes.
- Once the first rising has finished, remove the dough from the bread maker.
- Divide the dough into two pieces and place on a bread mat to let the dough rest for 10 minutes. ※ If you do not have a bread mat, put the dough on a piece of plastic wrap.
- Wrap the dough in a plastic bag while it is resting to make sure it doesn't dry out.
- This is how the dough looks when it has rested.
- Use a rolling pin to roll each piece of dough into a square shape.
- Fold the dough into thirds.
- Roll it up vertically. Then do the same with the other piece of dough.
- Lightly grease the bread pan with shortening. Put the two rolled pieces of dough with the end of the rolls facing down in the corners of the pan.
- Let the dough rise a second time using the bread proofing setting of your oven, 40 minutes at 40℃. ※ If your bread pan has a lid, you can choose whether to use it or not!
- This is how ithe dough when the second rising is complete.
- Bake in the oven for 30 minutes at 180℃. Once it is done baking remove it from the pan while it is still hot, and leave it to cool on a rack to complete. This loaf was baked without the lid.
- This photo shows a loaf baked in a square bread pan with the lid on.
In the case of this Shokupan though, if you want the high rise and perfect texture, you really should. Shokupan is characterised by a moist, creamy interior and fragrant crust. Contrary to the image of white bread being an industrialised loaf - and as it was for many years in Japan - artisan It's soft, fluffy and creamy. Dorayaki are a classic Japanese sweet treat. Shokupan is the soft & fluffy authentic Japanese milk bread made by the Yudane method!
So that is going to wrap this up with this exceptional food soft and fluffy rich shokupan (square bread loaf) with cream recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
